About the Recipe
The glaze turns to a wonderfully crunchy coating that lets the cake stay moist especially when you put it in a cake saver overnight.
This recipe was one that I found in the depths of my great, great grandmother's baking recipe book. Now, she passed well before I ever existed and the only stories my mom has of her is that she was an Amazonian of a woman and loved to make sure everyone was fed. I'm also slightly convinced she was a witch lol.
As I went through her recipes, more would appear and be written in nearly illegible writing. I mean I read it just fine, but many people in today's society would not know what the instructions are.
Ingredients
Cake
1 c butter, room temp
1-¼ c sugar
3 large eggs
2 t baking powder
2 t lemon zest, grated
¾ t almond or lemon extract
3 c all-purpose flour
1 c milk
Glaze
½ c lemon juice
3-½ c powdered sugar
Preparation
Cream butter and sugar until fluffy, beat in eggs one at a time. Mix in baking powder, almond extract, and lemon zest at a low speed.
Add flour and milk, alternating, and beating after each addition.
Scrape bowl with a spatula. Pour batter into a greased and floured tube pan. Tap the pan on the counter 2 or 3 times to burst air bubbles.
Bake at 350 deg for about an hour, or until the cake leaves the sides of the pan. Set cake on rack and cool for 5 min, run a knife around the tube of the pan.
Make glaze by mixing the lemon juice and powdered sugar until smooth. Set aside about half a cup.
Pierce cake every inch or so with the same knife and pour glaze over top. Let the cake cool for at least 6 hrs. Remove from the pan and pour the remaining glaze over top before serving.